This Easter is a special one for our family. Glen, our beloved 18-month-old, is at the age where he can independently jump into the fun. He was only 8-months-old last Easter so we basically carried him from egg-to-egg while his cousins zipped around us. And while everyone else searched for prize eggs, Glen had the best time snuggling with Mom and Dad and giggling at all the fun. Life was simple. But I have a funny feeling that this Easter Mike and I will be racing to keep up. Yep, Easter will certainly blow his mind, as if Christmas hadn’t done that already! From his good morning Easter basket to the family egg hunt, from the Easter piñata to our family confetti egg war…
Glen will have a blast!
When asked what we’ll bring to the table this year, I decided on something sweet that would not demand a lot of time or effort. Welcome, Lemon Crinkles! These cookies are always a hit. They can be baked pink using strawberry cake mix, or red with red velvet cake mix. For this weekend, I’ve decided on lemon.
Only 4 easy, inexpensive ingredients are required. Our local Target and Kroger had amazing sales leading up to Easter:
Kroger brand Lite whipped topping = $1
Target dozen eggs = $.50
Target’s Betty Crocker cake mix = $1
…and I already had a container of powdered sugar in the pantry.
If you’re tapped to bring something sweet this year and you don’t have a lot of time, bring these cuties. They’ll add a nice pop of color to your table and your friends and family will love them.
Lemon Crinkle Cookies are effortless to make!
These cookies are budget-friendly whether ingredients are on sale or not.
Tip: Use strawberry cake mix for pink cookies or red velvet cake mix for red. Funfetti cake mix, anyone?
- 1 box lemon cake mix
- 1 container whipped topping
- 1 egg
- 1/2 – 1 cup powdered sugar
- Preheat oven to 350F and spray cookie sheet with non-stick cooking spray.
- In a large bowl, mix the Cool Whip and egg into the cake mix until well combined. Batter becomes VERY fluffy.
- Using two spoons, form 1-inch balls from the dough and drop them into powdered sugar. A small cookie scoop will also work. Roll the dough ball until completely covered, then set them on a cookie sheet 2-inches apart.
- Bake at 350F for 8 minutes or until very lightly golden around the edges. Allow them to cool on the cookie sheet for a couple minutes before moving them to a wire rack.
Store these cuties in an airtight container to maintain freshness. Enjoy!